Kofta Curry Lamb
Instructions
1. First marinate the kheema(ground lamb) with chilli powder, turmeric powder, ground pepper, salt and lemon juice.
2. Cover with plastic wrap and keep it in refrigerator. You can do it the night before also. Don't worry about the salt, as its will get adjusted with the curry.
3. Take the marinated meat, grab handful of meat and shape them into any size and shape you desire and deep fry the meat balls and keep aside
oval shaped meat balls sitting on the plate
For curry:
1. Soak the cashewnuts in warm water for about an hour and grind to smooth paste.
2. Slit the tomatoes with knife, do not cut them deep, just small cut and put it in hot water and blanch for about 5-6 mins, cool, peel the skin off the tomatoes and puree them.
3. In a large sauce pan heat oil and add jeera(cumin) to it, fry for a min then add bay leaves, cloves, cinnamon stick and fry for a min.
4. Add minced onions and saut till they are translucent. Then add slit green chillies, tomato puree and saut it for a min.
5. Add the ginger paste and garlic paste, stir and add chilli powder, turmeric, garam masala powder, salt and saut. 6. Let it cook thoroughly and till the raw aroma is overtaken by pleasant aroma for about 15-20 mins.
7. Check the taste of the gravy, if the onions are thoroughly cooked add the cashewnut paste mix well and add crushed kasuri methi. Stir in the meat balls and garnish with chopped mint/ cilantro/ parsley.
8. Shahi mutton kofta curry is ready, serve hot with rice, biryani, naans or rotis or Indian flat bread.
